Fremgangsmåde

1Mix the ham and sherry in a small bowl and set aside to soak.

2Cut the tofu into 1/2-inch thick slices. Pat the tofu dry and deep fry in hot oil – about 360°F. A few tricks about frying the tofu. Put one piece in at a time because it will bubble and boil quite a bit. I try to stagger the tofu by about a minute or two. Let the piece fry for at least a minute before turning it because if you touch it too early, the tofu will stick to your utensil and break off. That’s annoying. I found 2 minutes, a flip, and then another 2 minutes worked to give the tofu a nice golden exterior. Remove the tofu from the oil and drain on a paper towel.

3Heat 2 tablespoons of vegetable oil in a wok or a large saucepan over high heat. When the oil is hot, sauté the green onions, chiles, and garlic until fragrant – about a minute.

4Add the black bean sauce or fermented black beans, and the ham. Stir in the chicken broth, dark soy sauce, and sesame oil.

5Mix the cornstarch and water together in a small bowl. When the liquid begins to boil, pour the cornstarch mixture into the pan, reduce to a simmer and stir until it thickens.

6Add the fried tofu and gently stir to coat the tofu in the sauce. Simmer for three minutes. Serve hot with steamed rice. Makes 4 servings.